Eggs Benedict Potato Salad
This Eggs Benedict Potato Salad is the brunch showstopper you did not know you needed. It takes every iconic element of the classic dish and transforms them into a crowd-feeding potato salad that works just as beautifully on a brunch buffet as it does at a backyard cookout.
The best parts of Eggs Benedict, the silky hollandaise, the savory Canadian bacon, the hearty potatoes, and those irresistible toasted English muffin croutons, all in one stunning, shareable dish. It is make-ahead friendly, completely unique, and guaranteed to have every single guest asking you for the recipe before they even finish their plate.
Helpful Tips
- Make the hollandaise right before you need it: Hollandaise is best when it is freshly made and slightly warm. If you make it too far in advance, it can thicken up or separate. Give it a quick blend and a gentle reheat if needed before folding it into the salad.
- Cool the potatoes before dressing: Pouring hollandaise over piping hot potatoes will cause the sauce to break and turn greasy. Let the potatoes cool until they are just warm to the touch before adding the dressing, so everything stays silky and smooth.
- Add the croutons at the last minute: Those toasted English muffin cubes are what take this salad to the next level, but they will lose their crunch quickly. Hold them back until right before serving so every bite gets that satisfying crispy contrast.
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Eggs Benedict Potato Salad
This Eggs Benedict Potato Salad is the brunch showstopper you did not know you needed. It takes every iconic element of the classic dish and transforms them into a crowd-feeding potato salad that works just as beautifully on a brunch buffet as it does at a backyard cookout.
Ingredients
For the potato salad:
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 1 tablespoon fresh dill chopped
- 4 hard-boiled eggs peeled and chopped
- 6 ounces thick-cut Canadian bacon or ham chopped
- 2 English muffins chopped into cubes.
- 1 tablespoon olive oil
- Salt and pepper for seasoning
- fresh dill and chopped green onions for garnish
For the hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1 dash hot pepper sauce e.g. Tabasco™
- 1/2 cup butter melted
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
- Drain the potatoes and let them cool for about 15 minutes until warm but not hot.
- Preheat the oven to 400°F(200°C). Spread the English muffin cubes onto a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes or so, until they reach your desired crispiness. Alternatively, air fry them at 400°F for about 7 minutes.
- Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender. Cover and blend for about 5 seconds, then with the blender still on, slowly pour in the melted butter in a steady stream until the sauce is thick and smooth, about 15 to 30 seconds.
- Transfer the cooled potatoes to a large bowl. Add the chopped eggs and Canadian bacon.
- Pour on the hollandaise sauce and fold to combine. Taste and season with salt and pepper to your liking.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, top with the English muffin croutons, fresh dill, and green onions, if desired.
Nutrition
Calories: 311kcalCarbohydrates: 22gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 207mgSodium: 394mgPotassium: 495mgFiber: 2gSugar: 1gVitamin A: 588IUVitamin C: 18mgCalcium: 44mgIron: 1mg
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